Total Time
Prep 40 mins
Cook 20 mins

For this, I decided to scale down one of my dough recipes (and put it in here) to make one thin crust 10" pizza, using my crisp-perfection method, and the same spinach filling used in Mini Spinach-Feta Calzone Pockets (No Phyllo!). I like Enrico's Natural Pizza Sauce the best, feel free to use whatever sauce you like. This uses more vegetables and less cheese than most pizza recipes and gives a nice Mediterranean flair. Could pair nicely with some shrimp or chicken for a one-dish meal. 3/4 cup AP flour + 2 1/4 tsp vital wheat gluten = 3/4 cup bread flour

Ingredients Nutrition


  1. Proof the yeast with the honey and warm water in a bowl. Let it sit 10-15 minutes, or until foamy.
  2. Add the olive oil and salt.
  3. Add the flours and knead by hand until elasticy, about 5 minutes.
  4. Cover loosely with a dish towel and let rise for 20 minutes.
  5. Grease a 10" pie pan with cooking spray or a little olive oil and lightly dust with flour.
  6. Stretch the dough to fit the pan and make sure it plunks down in there well, and that it's puffier at the edges than the middle. Poke holes in the dough with a fork, then let it bake at 400F for 5-8 minutes.
  7. While it bakes, make the spinach feta topping by running the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
  8. Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
  9. Add all the other ingredients on the list for the topping to the bowl and mix thoroughly.
  10. After the crust has prebaked, add the sauce of your choice. Then spread the spinach feta topping on evenly. Feel free to add more oregano, cracked red pepper, other toppings like artichokes and/or mushrooms, etc.
  11. Bake for another 15-20 minutes. Turn on the broiler for about 5 minutes to get a nice crispy crust.